From 8fa1b5bde612f2189d4a8bb3465cd4a1c62f7d6b Mon Sep 17 00:00:00 2001 From: lsof Date: Tue, 24 Sep 2024 10:23:27 +0200 Subject: update blog --- content/w/1-oatmeal.md | 64 +++++++++++++++++++++++++++++++++++++++++++++++++ content/w/food-blog.md | 12 ++++++++++ content/w/my-oatmeal.md | 63 ------------------------------------------------ 3 files changed, 76 insertions(+), 63 deletions(-) create mode 100644 content/w/1-oatmeal.md create mode 100644 content/w/food-blog.md delete mode 100644 content/w/my-oatmeal.md diff --git a/content/w/1-oatmeal.md b/content/w/1-oatmeal.md new file mode 100644 index 0000000..d6d9337 --- /dev/null +++ b/content/w/1-oatmeal.md @@ -0,0 +1,64 @@ ++++ +title = "How I make my Oatmeal" +date = 2024-09-24 +[taxonomies] +tags = ["food"] ++++ + +Over the past few months, I've really come to enjoy oatmeal. I'm from a country +where it's not a common food at all and I never knew of it growing up, but now +it's become my breakfast of choice most days, and I have experimented with many +variations of it which I wanted to share: + +# Sweet Variations + +This is how I like to have oatmeal most of the time, with some sweetener and +maybe flavorings and topped with fruit, nuts, and often nut butter. My go-to +lately is with vanilla-flavored soy protein powder, a sliced banana, peanut +butter, nuts and dark chocolate. I usually add raisins and a sprinkle of +cinnamon too. + +I cook my oats on the stove-top at a low simmer for 10 to 15 minutes so they +soften and absorb a lot of water. As for measurements, I do ½ cup of rolled +oats (though lately I've been doing ¼ cup oats + ~10g oat bran) and ½ tsp chia +seeds, cooked in initially ~1 cup of liquid (water, plant milk, or a +combination) with a pinch of salt. I add more plant milk or yogurt as it +thickens because I like it on the looser end. I mix in the protein powder at +the end of cooking if I'm adding it, or I'll add some sweetener to taste (maple +syrup/honey/stevia/a combination). + +I prefer old fashioned rolled oats for +texture, as opposed to the quick cooking kind. + +![picture of oatmeal](/asset/oat1.jpg "with banana, nuts, pb, dark chocolate") + +# Savory Variations + +Some days I crave something savory in the morning instead, but it's also a +quick & comforting option for dinner. Apparently people in the English-speaking +internet find savory oats weird, but I didn't grow up eating oatmeal of any +sort, so I don't have that specific association with sweet oats that seems +common. To me it's just another cereal grain like rice, so it makes sense for +savory dishes too. + +Anyway, for savory variations I like creamy and soft oats, similar to +congee/rice porridge. Seasoned with salt and some combination of boullion +powder, oyster sauce, soy sauce, miso paste... Simple spices like black pepper, +maybe turmeric, cumin, smoked paprika.. I love adding spinach and mushrooms, +and I often start by sautéeing onions and/or garlic for an aromatic base before +adding the rest of the ingredients. Using unsweetened plant milk in addition to +water is nice too. Sesame seeds, runny egg, sriracha, nattō, are some great +toppings in my rotation. + +Other interesting variations I've tried: +- risotto-style with butter, red wine, +mushrooms and parmesan +- tomatoey oats (cooked with tomato puree or tomato +sauce), which pair especially well with egg. + +Unlike sweet oatmeal, +my preference with savory oats is to use the quick cooking kind for the softer +consistency. + +![picture of oatmeal](/asset/oat2.jpg "with mushroom, greens, natto, egg, furikake") + diff --git a/content/w/food-blog.md b/content/w/food-blog.md new file mode 100644 index 0000000..afb2876 --- /dev/null +++ b/content/w/food-blog.md @@ -0,0 +1,12 @@ ++++ +title = "Starting a food diary/blog" +date = 2024-09-24 +[taxonomies] +tags = ["food", "diary"] ++++ + +I've wanted to make use of some of my spare time to do a bit of writing, and +food & cooking is something I find interesting and spend time thinking about, +plus I like to experiment with cooking as a creative outlet. So writing about +it seems like a natural choice, and I get to give this site some more use that +way. diff --git a/content/w/my-oatmeal.md b/content/w/my-oatmeal.md deleted file mode 100644 index d10b681..0000000 --- a/content/w/my-oatmeal.md +++ /dev/null @@ -1,63 +0,0 @@ -+++ -title = "Breakfast Oatmeal" -date = 2024-09-24 -[taxonomies] -tags = ["food"] -+++ - -Over the past few months, I've really come to enjoy oatmeal. I'm from a country -where it's not a common food at all and I never knew of it growing up, but now -it's become my breakfast of choice most days, and I have experimented with many -variations of it which I wanted to share: - -# Sweet Variations - -This is how I like to have oatmeal most of the time, with some sweetener and -maybe flavorings and topped with fruit, nuts, and often nut butter. My go-to -lately is with vanilla-flavored soy protein powder, a sliced banana, peanut -butter, nuts and dark chocolate. I usually add raisins and a sprinkle of -cinnamon too. - -I cook my oats on the stove-top at a low simmer for 10 or 15 minutes so they -soften and absorb a lot of water. As for measurements, I do ½ cup of rolled -oats (though lately I've been doing ¼ cup oats + ~10g oat bran) and ½ tsp chia -seeds, cooked in initially ~1 cup of liquid (water, plant milk, or a -combination) with a pinch of salt. I add more plant milk or yogurt as it -thickens because I like it on the looser end. I mix in the protein powder at -the end of cooking if I'm adding it, or I'll add some sweetener to taste (maple -syrup/honey/stevia/a combination). - -I prefer old fashioned rolled oats for -texture, as opposed to the quick cooking kind. - -![picture of oatmeal](/asset/oat1.jpg "with banana, nuts, pb, dark chocolate") - -# Savory Variations - -Some days I crave something savory in the morning instead, but it's also a -quick & comforting option for dinner. Apparently people in the English-speaking -internet find savory oats weird, but I didn't grow up eating oatmeal of any -sort, so I don't have that specific association with sweet oats that seems -common. To me it's just another cereal grain like rice, so it makes sense for -savory dishes too. - -Anyway, for savory variations I like creamy and soft oats, similar to -congee/rice porridge. Seasoned with salt and some combination of boullion -powder, oyster sauce, soy sauce, miso paste... Simple spices like black pepper, -maybe turmeric, cumin, smoked paprika.. I love adding spinach and mushrooms, -and I often start by sautéeing onions and/or garlic for an aromatic base before -adding the rest of the ingredients. Using unsweetened plant milk in addition to -water is nice too. Sesame seeds, runny egg, sriracha, nattō, are some great -toppings in my rotation. - -Other interesting variations I've tried: -- risotto-style with butter, red wine, -mushrooms and parmesan -- tomatoey oats (cooked with tomato puree or tomato -sauce), which pair especially well with egg. - -Unlike sweet oatmeal, -my preference with savory oats is to use the quick cooking kind for the softer -consistency. - -![picture of oatmeal](/asset/oat2.jpg "with mushroom, greens, natto, egg, furikake") -- cgit v1.2.3